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Hatch Chili Season!! Cue the Roasted Salsa!

Just in case you missed the headlines…….it’s Hatch Chili season! Hatch Chili’s come from New Mexico’s Hatch Valley. They have grown in popularity over the years so much so that a lot of grocery stores have events where you can buy your Hatch Chili’s freshly roasted.

They set up the greatest roaster and roast them in less time than you could do them at home. My brother and I have done some hatch chilis for a few years.   This year we bought the freshly roasted ones from our local Gelsons market. Talk about a game changer……it saved us so much time. I will ALWAYS buy them this way in the future.

Hatch Chili Salsa, simple to make with just a few ingredients will be a huge crowd pleaser when you make it!
Roaster for Hatch Chilis

Here’s a picture of the roaster that you’ll see in the parking lots where it’s offered during the season. It’s amazing…..it turns for several minutes until the skins are nice and toasted then they dump them back into a plastic bag and back to the box for you to take home. We didn’t have to wait any longer than the 15-minute trip home to start peeling them.

Hatch Chili Salsa, simple to make with just a few ingredients will be a huge crowd pleaser when you make it!
Chilis freshly roasted in the bag before peeling

We did a case this year, yep 25 lbs! Towards the end, it got a little overwhelming (ok, maybe a lot overwhelming) but when we go to use them in the fall/winter we’ll be overjoyed with our efforts.

My NUMBER 1 piece of advice for this project is to invest in food-safe gloves. This is the first year we did the “hot” chilis and I’ll tell you…..Oh My Goodness…..towards the end, my fingers were on fire. And that fire lasted into the next day. (Although I will say the tip we found on the Internet to douse our hands in olive oil for a few minutes then wash with dish soap several times helped improve the fire immensely.)

Hatch Chili Salsa, simple to make with just a few ingredients will be a huge crowd pleaser when you make it!
Ready for the recipe! Peeled and seeds removed

It’s a pretty labor-intensive project. You pull a few chilis out and one by one peel back the skins.

Then you have to cut the tops off; we had so many we cut a little further down so that a lot of the seeds were pulled away with what we tossed out. Then we cut them open and removed the last of the seeds. At this point, you can make so many different things with them. We made salsa and a chile verde sauce.

Today I’m sharing the Salsa recipe that we literally threw together by looking at various salsa recipes and using what we had bought at the store. It’s super easy once you have the chili peppers peeled.

You roast the other ingredients in the oven while you are peeling the Hatch Chilis and you blend them all together.  Don’t these just look amazing coming from the oven?

Simple Roasting of the ingredients

Hatch Chili Salsa, simple to make with just a few ingredients will be a huge crowd pleaser when you make it!
Cases of Hatch Chilis

The flavor has a depth because of the smokiness of the chili’s and the tomatoes add both great color and a burst of flavor.

Serve it with your favorite tortilla chips! Or make it a meal and serve it over your favorite meat!

Yield: 12

Smoky Roasted Hatch Chili and Tomato Salsa

Smoky Roasted Hatch Chili and Tomato Salsa

Best salsa to make when it's hatch chili time? Easy answer! This recipe works great all year long, but during hatch chili time it is even better!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 4 lbs Cherry Tomatoes, Grape Tomatoes or any small bite size tomatoes
  • 8 Cloves Garlic, peeled and cut in half
  • 1 LARGE onion, cut to small pieces
  • 1- 2 Tablespoons Olive Oil
  • 1 Tablespoon Salt
  • 2 Tablespoons Cilantro, minced
  • lime JUICE, (whole lime)
  • 3 lbs Roasted hatch chilis , Peeled and seeds removed Hatch Chilis

Instructions

  1. Preheat ove to 425º
  2. Place tomatoes, garlic and onions on a sheet pan.
  3. Drizzle Olive oil over the top and mix well.
  4. Sprinkle salt over the top.
  5. Roast in the oven until tomatoes are nicely charred. Check them every 15 minutes. (usually about 30-45 minutes.)
  6. Once vegetables are roasted, pour entire pans contents (juices and all) into a cuisinart along with the hatch chilis and cilantro.
  7. Pulse until smooth.
  8. Add juice of the lime and pulse until blended.
  9. Season with salt and pepper to taste.
  10. Store in an airtight container.
  11. Lasts in fridge for about a week.
  12. Freeze what you won't use for another time!

Nutrition Information:

Yield:

12

Serving Size:

12 Servings

Amount Per Serving: Calories: 99Sodium: 602mgCarbohydrates: 15gFiber: 4gSugar: 8gProtein: 2g

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Karen

Sunday 10th of September 2017

This was great... I cant believe how easy it was!

Christie

Friday 19th of August 2016

Love homemade salsa! I could eat chips and salsa every day...:)

Megan @ MegUnprocessed

Thursday 18th of August 2016

What great flavor combos!

Lane & Holly @ With Two Spoons

Wednesday 17th of August 2016

Michelle-This looks beautiful! Imagine how good this is going to be in December when you take it out of the freezer! Love this!

Michele

Thursday 18th of August 2016

Last year my supply didnt quite make it to December so this year we doubled the roasting! YAY! Thanks so much for stopping by!

Jennifer Fishkind

Wednesday 17th of August 2016

Can't wait to try this!

Michele

Thursday 18th of August 2016

Let me know what you think after trying it! ~m

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